Browsing Journal Articles by Author "suthida.k@rmutp.ac.th"

Now showing items 1-2 of 2

    • Development milk Ice-cream supplemented of chicken breast 

      Kitjavorasatien, Suthida; สุธิดา กิจจาวรเสถียร; Pomyen, Vorathon; วรธร ป้อมเย็น; Pomnoi, Woralak; วรลักษณ์ ป้อมน้อย (2022-04-24)
      Milk ice cream is the one of most popular dessert in many countries. But the most milk ice cream contains high amounts of sugar and fat. It is for this reason that consumers who exercise regularly concern about the impact ...

    • Formulation development of steamed buns by supplemented toddy palm pulp powder 

      Kitjavorasatien, Suthida; สุธิดา กิจจาวรเสถียร (2023-03-28)
      The results of the using of toddy palm pulp powder form added to steamed buns using ratios of 0, 10, 20 and 30 %. It was found that from the sensory quality measurements of steamed buns by supplemented toddy palm pulp ...